Ingredients
Scale
- 1 red pepper (4 slices), roasted
- 1/3 cup (50g) walnuts, toasted – optional
- 1/2 onion
- 1 garlic, peeled
- 1/4 chili pepper, deseeded (or pinch of cayenne pepper) – optional
- 1/2 cup (115g) red pepper paste
- 1/3 cup (50g) breadcrumbs
- 2 tbsp tahini
- 2 tbsp pomegranate molasses
- 1/4 cup (50ml) olive oil
- 1/2 tsp cumin
- 1/2 tsp dried coriander
- 1/4 tsp Aleppo pepper
- Pinch of sumac – optional
- 1/4 tsp salt – adjust to taste
- Tin foil / parchment paper for serving
- Extra virgin olive oil (used for roasting and plating)
- Pomegranate seeds for garnish
- Walnuts for garnish
- Fresh mint for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the red pepper, place it on a lined baking tray, drizzle with olive oil, and roast for about 30 minutes until tender.
- Let the roasted red pepper cool slightly before handling. In a food processor or blender, combine the cooled red pepper slices with walnuts, onion, garlic, optional chili pepper, red pepper paste, breadcrumbs, tahini, pomegranate molasses, olive oil, cumin, coriander, Aleppo pepper, and salt.
- Blend until smooth. Adjust seasoning to taste.
- Transfer the dip to a serving bowl and drizzle with extra virgin olive oil. Garnish with pomegranate seeds and fresh mint before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Syrian
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 150
- Sugar: 3g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg